You may also like
Categories:Viewed: 40 - Published at: 2 years ago
Ingredients
- This dish can be made earlier in the day and served lukewarm or possibly reheated just before serving. Serve it as a side dish with grilled or possibly roasted poultry or possibly broiled fish, or possibly as a pasta topping.
- 2 lrg heads escarole (about 2 pounds
- 6 Tbsp. extra-virgin extra virgin olive oil
- 3 x cloves garlic, chopped
- 2 ounce salt-packed capers, liquid removed and rinsed
- 4 ounce Gaeta or possibly other cured black olives, pitted Salt to taste
- 3 x salt-packed anchovy fillets
Method
- Divide the escarole into individual leaves and separate the tough outer leaves from the more tender inner ones.
- Wash both well, dry and roughly chop.
- Heat the oil in a large skillet over low heat and saute/fry the garlic for 4 min.
- Add in the tough outer escarole leaves, cover and cook for 10 min.
- Add in the more tender leaves, replace the cover and cook for another 10 min.
- Place the capers and olives in the skillet and stir to blend the flavors.
- Season with salt, cover and cook for 10 min.
- Add in the anchovies, mashing them into the liquid with a wooden spoon.
- Cook for 5 min, transfer to a heated platter and serve immediately.
- Bianchi
